sat. fat 1g . chol. 9mg . sod. 54mg
L
OW FAT PEACH FROZEN YOGURT
Preparation: 5 – 10 minutes, 30 – 50 minutes chilling time; optional 2 hours to“ripen” in freezer.
Makes eight 1/2-cup servings.
1 can (14 ounces) peaches packed in juice
2 cups lowfat vanilla yogurt
1/3 cup sugar
Drain peaches, reserving 1/2 cup of the juice. In a blender or food
processor fitted with the metal blade, pulse to chop the peaches.
Add the vanilla yogurt, sugar, and reserved peach juice. Process until smooth and the sugar is
dissolved, about 1 minute. Turn the machine ON, pour peach/yogurt mixture into freezer bowl through
ingredient spout and let mix until thickened, about 25 – 30 minutes.
Nutritional analysis per serving:
Calories 111 (6% from fat) . carbo. 24g . pro 3g . fat 1g .
sat. fat 0g . chol. 5mg . sod. 39mg
P
remium ice creams
VAN
ILLA BEAN
Preparation: about 40 - 45 minutes active time (must allow time to cool completely),30 – 50 minutes
chilling time; optional 2 hours to “ripen” in freezer.
Makes about ten 1/2-cup servings.
1-1/2 cups whole milk
1-1/2 cups heavy cream
1 whole vanilla bean (about 6 inches in length)
2 large eggs
3 large egg yolks
3/4 cup sugar
Combine the milk and cream in a medium saucepan. Use a sharp knife to split the vanilla bean in half
lengthwise. Use the blunt edge to scrape out the “seeds”. Stir the seeds and bean pod into the
m
ilk/cream mixture. Bring the mixture to a slow boil over medium heat, reduce the heat to low, an
d
s
immer for 30 minutes, stirring occasionally. Combine the eggs, egg yolks, and sugar in a medium
bowl. Use a hand mixer on medium speed to beat until the mixture is thick, smooth, and pale yellow i
n
c
olor, about 1-1/2 to 2 minutes.
Remove the vanilla bean pod from the milk/cream mixture. Pour out 1 cup of the hot liquid. With t
he
mixer on low speed, add the cup of hot milk/cream to the egg mixture in a slow steady stream. When
t
horoughly combined, pour the egg mixture back into the sauce
pan
and s
tir to combine. Cook, stirring constantly, over medium low heat until the mixture is thick enoug
h
t
o coat the back of a spoon. Transfer to a bowl, cover with a sheet of plastic wrap placed directly o
n
t
he custard, and chill completely.
Turn the machine ON, pour the chilled custard into the freezer bowl and let mix until thickened, about
25 – 30 minutes.
Nutritional analysis per serving:
Calories 236 (64% from fat) . carbo. 18g . pro 4g . fat 17g .
sat. fat 10g . chol. 161mg . sod. 47mg
VAR
IATIONS
Use any of the variations listed for basic vanilla ice cream, or basic
chocolate ice cream, p. 4.
F
RESH PEACHES & CREAM
Combine 2 cups chopped ripe peaches with 1/2 cup sugar and 3 tablespoons freshly squeezed lemon
juice and let macerate for 2 hours. Drain and stir the accumulated juices into the chilled cream base.
Chill the custard as directed, adding the reserved chopped peaches during the last 5 minutes of
chilling.
Fresh Strawberries & Cream: Combine 2 cups thinly sliced, hulled fresh strawberries with 1/3 cup
sugar and 3 tablespoons freshly squeezed lemon juice and let macerate for 2 hours. Drain and stir the
accumulated juices into the chilled cream base. Chill the custard as directed, adding the reserved
sliced strawberries during the last 5 minutes of chilling.
DE
CADENT CHOCOLATE ICE CREAM
Preparation: about 30 minutes + cooling time; 25 – 30 minutes chilling time.
Makes eight 1/2-cup servings.
1-1/2 cups whole milk
1-1/3 cups heavy cream
1 vanilla bean
3/
4 cup sugar
3/4 cup Dutch process coc
oa
